PAD THAI WITH PRAWNS
This is about as close to a takeaway pad thai as I've ever tasted. Get everything measured out and ready before you start as you need to be able to cook this dish quickly over a high heat. The slight caramelisation of the vegetables and noodles in the sweetly sour sauce is what gives it the deep savoury flavour.
Provided by Justine Pattison
Time 28m
Number Of Ingredients 15
Steps:
- Half fill a large saucepan with water and bring to the boil. Add the noodles in 3-4 batches and stir well after each addition. Return to the boil and cook for 3-4 minutes or until just tender. You may need to use a fork to stir the noodles as they cook.
- Drain the noodles in a colander and toss with the 1 teaspoon of oil to stop the strands sticking together, then put to one side. Mix the fish sauce, lime juice and sugar in a small bowl.
- Pour the remaining tablespoon of oil into a large wok or non-stick frying pan and stir-fry the red onion over a medium heat for 2 minutes. Add the garlic and chilli flakes and cook for 30 seconds more. Push all the vegetables to one side of the pan.
- Pour the beaten eggs into the pan and allow to cook into a thin omelette on the bottom. This should take 30-40 seconds. Just before the egg is completely set, use a wooden spoon to roughly chop it.
- Immediately add the prawns, cooked noodles, peanuts, spring onions and fish sauce mixture. Increase the heat to its highest setting and stir-fry together for 2 minutes. Toss all the ingredients with tongs or 2 wooden spoons as you stir-fry to make sure everything is thoroughly hot and well mixed.
- Add the beansprouts and coriander and stir-fry for 2-3 minutes more or until the noodles and eggs are lightly browned in places. Divide between warm plates or bowls using tongs. Serve with extra fish sauce and soy sauce.
Nutrition Facts : Calories 331 kcal, ServingSize 1 serving
PAD THAI WITH PRAWNS
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
- Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
- Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
PRAWN PAD THAI
This is a great and quick meal. Wow your guest, they will think that you have slaved over this for ages.
Provided by KitchenManiac
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the rice stick noodles in a bowl and cover with boiling water.
- Allow to soak till soft.
- Drain and rinse with cold water.
- Heat 1 tablepsoon of the oil in a wok over high heat.
- Add the eggs, swirl, stir gently and cook until just set.
- Remove from the wok and set aside.
- Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
- Add the prawns and cook for 3 minutes or till they start to turn pinkish.
- Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
- Toss through the cooked egg, beansprouts and green onions/scallions.
- Serve IMMEDIATELY, sprinkled with the peanuts.
- You can add more peanuts if you like it crunchier.
Nutrition Facts : Calories 368.6, Fat 12.4, SaturatedFat 1.8, Cholesterol 140.2, Sodium 1050.5, Carbohydrate 51.5, Fiber 2.1, Sugar 6, Protein 12.6
THE BEST SHRIMP PAD THAI
Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Cook the noodles according to package instructions and set aside.
- Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
- Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
- Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.
SHRIMP PAD THAI
This take on the popular Thai noodle dish takes several liberties when it comes to ingredients-there's no egg or tamarind-but its jumble of shrimp, tofu, bean sprouts and peanuts delivers tons of taste and texture.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
- Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
- Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
- Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.
THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY
Here's what you need: thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat rice noodle, bean sprout, roasted peanut, lime wedge
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
- Cook the eggs in 1 tablespoon of oil and set aside.
- Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
- Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
- Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
- Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
- Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
- To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 854 calories, Carbohydrate 91 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, Sugar 12 grams
SHRIMP PAD THAI
You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. -Elise Ray, Shawnee, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.
Nutrition Facts : Calories 338 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 1675mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 17g protein.
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